• 한국식생활문화학회지
• /
• 제23권1호
• /
• pp.1-9
• /
• 2008

This study aimed to offer some basic data for nutrition education to housewives by comparing behaviors of eating out targeted on housewives who live in Daejon surveyed by classification of regions and by family forms. As for their ages, 79 housewives (16.0%) are less than 30, 179 housewives (36.8%) are between 30 and 39, 156 housewives (35.9%) are between 40 and 49 and 74 housewives (15.2%) are more than 50, and as for their final academic careers, 204 housewives (41.9%) graduated from universities, which was the most and as for religions, 172 housewives (35.3%) had no religion, which was the most, and in the case that they had religions, 137 housewives (27.5%) believed in Christianity. And as for occupations, 327 housewives (69.0%) had no job, and in case they had jobs, 123 housewives (25.3%) that occupied the most were professional. As for husbands’ occupations, profession was the most for 143 housewives (29.4%) and as for monthly income, $2\; million\;won{\sim}3\;million$ won was most as 40.0%. As for times of eating out, ‘4 times a year’ was said by 131 housewives (26.9%), which was the most, and as for the times of food home service, ‘seldom’ was said by 221 housewives (45.4%), and as to the expense for eating out a month, ‘less than 100,000 won’ was said by 219 housewives (45.0%), which was the most, and as for the reasons of their eating out, ‘for harmony in a family’ was said by 119 housewives (24.4%). As for times of eating out by general items of housewives, it was appeared that the younger, the higher in education, less in religion, more in occupation, the more professional in their husbands’ jobs, the more nuclear in family forms, fewer in number of family members and the more average family income per a month, they had more times of eating out. Regarding the factors influencing on eating out, ‘high price’, ‘nutritive imbalance’ and ‘use of MSG’ were pointed by 204 housewives (41.9%), 83 housewives (17.0%) and 63 housewives (12.9%) respectively as the problems of food service shops. And as for the question why their went to their regular restaurants, 185 housewives (38.0%) said ‘taste of food’, and the most considerable thing when they selected menu at a restaurant was ‘taste of food’ for 167 housewives (34.3%). The survey showed that a lot of housewives thought the prices at restaurants were high, and they valued taste of food most, therefore food service shops should improve the taste and nutrition of food.

• 재활치료과학
• /
• 제9권1호
• /
• pp.56-68
• /
• 2020

목적 : 본 연구는 치매로 인한 이상행동으로 인하여 음식물의 섭취에 영향을 보이는 환자들을 대상으로 행동관찰에 기반하여 식이 문제를 파악할 수 있는 국외의 체계화된 평가 도구들을 소개하고, 전문가 집단에 의한 내용타당도 검증을 통하여 한국화 하는 데 있다. 연구 방법 : 폭넓은 관련 문헌 검색에 기초한 수차례의 회의를 통하여 최종으로 한국판으로 개발할 평가도구 3종(Eating Behavior Scale; EBS, Edinburgh Feeding Evaluation in Dementia Scale; EdFED, Feeding Difficulty Index; FDI)을 선택하였다. 수정된 평가 도구 3종은 연구진들에 의하여 1차 번역되었으며, 9인으로 구성된 전문가팀을 대상으로 내용타당도지수(Content Validity Index; CVI)를 검증 하였다. 결과 : EBS 내용타당도 산출 결과 6개의 질문 항목 및 1개의 응답 항목 모두에서 CVI가 0.9 이상인 것으로 나타나 항목의 수정 없이 모든 항목을 한국판 EBS에 수록하였다. EdFED 내용타당도 산출 결과 11개의 질문 항목 모두에서 CVI값 0.9 이상인 것으로 나타나 항목의 수정 없이 모든 항목을 한국판 EdFED에 수록하였다. FDI의 내용타당도 산출 결과 19개의 질문 항목 모두에서 CVI값 0.8 이상인 것으로 나타나 항목의 수정 없이 모든 항목을 한국판 FDI에 수록하였다. 결론 : 국외에서 많이 활용되고 있는 치매 환자 대상의 행동 관찰기반 식이 평가도구 인 EBS, EdFED, FDI의 한국판을 개발하였다. 관찰기반의 한국판 평가 도구를 통하여 치매 환자들의 식이 관련 문제점들을 조기에 판단하고, 적절한 중재를 제공하는 것은 환자의 영양섭취 강화와 보호자의 부담 저하 측면에서 매우 중요하게 활용될 수 있을 것이다.

• 대한지역사회영양학회지
• /
• 제2권3호
• /
• pp.294-304
• /
• 1997

The purpose of this study was to explore the relationship between dietary behavior and the nutrient intake status in the youth of rural areas, based on their personal characters such as their sex, age, family type, number of family members, mother's age, occupation, and school career. This study was made by use of a self-administrated questionnaire with a 24-hour recall for 5days as an instrument with 439 randomly selected students. Statistical methods applied to analyze the data were frequency, percent, Willcoxon Rank-sum test, Kruskal-wallis test, x2-test by contingence table, and Spearman's correlation coefficient in non parametric statistical cases. Some of the interesting results are as follows : 1) The correlation between sex and breakfast is highly significant. That is, over 80% of male students had breakfast every day, whereas only about 60% of female students had breakfast every day. Bad table manners and some other problems are insignificant with respect to the personal characters in the relations between the personal characters and eating behaviors. However, the regularity of every meal, the frequency of having meals with other family members, and the frequency of meals eaten out and snacks show significant differences. 2) The mother's occupation does not have any influence on the nutrient intake of their students when the relationship between personal characters and nutrient intake was analysed. On the other hand sex, the mother's school career, the numbers of family members, the type of family, and the income of the family showed significant differences nutrient intakes. 3) The regularity and the frequency of having meals, meals eaten out with their family members, and the table manners during meals showed significant differences in the intake of nutrient elements such as calorie, protein, fat, fiber, calcium, iron, phosphorus, vitamin B1, vitamin B2, niacin and vitamin C. However some consideration during meals and problems in eating habit are insignificant with regard to nutrient intake.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.111-119
• /
• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• 한국식품영양학회지
• /
• 제29권1호
• /
• pp.43-51
• /
• 2016

This study aimed to evaluate the health concern, eating habits, dietary behavior, and psychological stress among middle-aged adults in Chungnam according to their exercise status. A total of 437 adults with a mean age of 42.6 years participated in this study and completed a questionnaire survey. The subjects were divided into one of three groups according to their exercise status: never doing exercise (NDE; n=144), doing exercise once a week (DEO; n=186), and doing exercise twice a week or more (DET; n=107). Results demonstrated significant differences in concern about health, subjective health status, meal regularity, dietary problems, and stress score among the three groups. The DET and DEO groups were more concerned about their health (p<0.001), and had a perception that their health status was better than that of the NDE group (p<0.01). A larger percentage of the DET group had breakfast everyday (p<0.05) and a smaller percentage of the DET group had dietary problems such as irregular mealtime and skipping meals (p<0.01), compared to the other groups. The average stress score of the DET group was significantly lower than that of the DEO and NDE groups (p<0.05). The results reveal that doing regular exercising at least twice a week is associated with higher health concern, more desirable dietary habits, and lower psychological stress in middle-aged adults. These findings support the beneficial effects of regular exercise for health, dietary habits, and stress control.

• 한국식품영양학회지
• /
• 제26권2호
• /
• pp.163-176
• /
• 2013

This study was conducted to obtain principal data on nutrition education according to college major after analyzing the nutrition status of 302 male university subjects. The 302 male subjects consisted of male students majoring in literature and science (109), food and nutrition (94), and physical education (99). Exactly 47.9% (highest among the groups) of male students majoring in food and nutrition ate regular meals, 39.4% ate breakfast. Precisely 29.4% of subjects majoring in literature and science never ate out. Exactly 23.2% of subjects majoring in physical education over ate frequently, and 31.3% enjoyed eating out. Intakes of protein, fat, vitamin A, $B_1$, $B_2$, $B_6$, C, E, folic acid, Ca, Fe, sodium, and cholesterol among male students majoring in food and nutrition appeared to be significantly higher compared to those of other groups (p<0.05). Intakes of energy, Zn, dietary fiber, and cholesterol among male students majoring in physical education were higher, whereas intakes of all nutrients except for dietary fiber by subjects majoring in literature and science were lower than the other two groups. Exactly 20.2% of male students were interested in health. We found that 52.4% of subjects considered exercise as an important factor for maintaining health. Smoking rate was the highest (43.6%) among male students majoring in nutrition, and the drinking rate was highest (56.0%) among male students majoring in literature and science. We found that smoking was continued as a habit (61.5%) while drinking was essential for social relationships (73.9%). From this study, it was found that male students have problems associated with eating regular meals, skipping breakfast, overeating, and intake of unbalanced foods. Also, male students who majored in food and nutrition demonstrated problems in applying their knowledge to proper dietary habits. In conclusion, a systemic educational program needs to be introduced to promote healthful dietary habits in male students.

• 대한지역사회영양학회지
• /
• 제23권5호
• /
• pp.431-443
• /
• 2018

Objectives: Normal weight obesity (NWO) is defined as excessive body fat in the context of a normal body mass index (BMI). This condition carries a greater risk of developing noncommunicable chronic disease and has been associated with early inflammation. This study was conducted to compare the anthropometric measurements, eating behaviors, and blood clinical indices among four groups: underweight, normal, normal weight obesity and obesity. Methods: The subjects included 215 female college students. A questionnaire was administered regarding general characteristics, dietary behaviors, food consumption frequency. Anthropometric measurements and blood clinical indices were also investigated. Results: The average BMI, body fat percentage, waist circumference, fat-free mass, and muscle mass were highest in the obesity group (p<0.05). Most subjects had tried to lose weight and perceived that their health was worse than before they became college students. The ratio of students in the NWO group who thought their health was very poor was significantly higher than in the other three groups (p<0.05). The obesity and NWO groups seemed to eat more and their eating speed was significantly faster than the other groups (p<0.001). The consumption frequency of caffeinated beverages was significantly higher in the NWO group than in the other three groups (p<0.01). WBC was significantly higher in the obesity group (p<0.05). Serum levels of TG and total cholesterol were also significantly higher in the obesity group (p<0.05). Serum GPT was significantly higher in the obesity group (p<0.05) while BUN level was highest in the NWO group (p<0.05). Conclusions: The obesity group showed the most health problems while the NWO group seemed relatively healthy. However, NWO can lead to problems such as metabolic syndrome and cardiovascular disease in later life if poor dietary habits are maintained. Therefore, education in appropriate eating habits is needed for these subjects.

• 공연문화연구
• /
• 제43호
• /
• pp.263-292
• /
• 2021

<센과 치히로의 행방불명(千と千尋の神隠し)>은 미야자키 하야오(Hayao Miyazaki, 宮崎駿)의 대표작이자 세계적인 수작이지만, 작품의 본질적 측면에 대한 연구는 충분히 이루어지지 않은 미지의 텍스트이기도 하다. 기존의 연구는 이 작품에 나타나는 음식과 식사의 의미를 간과했고 이로 인해 작품의 중요한 특질을 간과하고 있다. 이에 음식의 기능을 중심으로 해당 텍스트를 분석하고, 식사의 의미를 심도 있게 논의하는 연구가 요구되지 않을 수 없다. <센과 치히로의 행방불명(千と千尋の神隠し)에서 음식은 욕망의 직접적인 표현물이다. 과대하게 섭취하려는 식욕은 욕망의 과다한 팽창을 의미하며, 이러한 팽창은 개인의 문제를 넘어 사회적 문제까지 보여 주는 징후가 된다. 따라서 음식에 대한 절도를 지켜, 내면의 욕망을 다스리는 법을 깨닫는 일은 이 작품이 궁극적으로 지향하는 가치를 시사한다고 하겠다.

• 한국식생활문화학회지
• /
• 제18권5호
• /
• pp.466-474
• /
• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• Journal of Nutrition and Health
• /
• 제31권4호
• /
• pp.787-798
• /
• 1998

This study is an analysis on how current elementary teachers think about nutrition education, how they are teaching it, and problems that have occurred. The main purpose of this analysis was to deal with future problems in nutrition education by analyzing the present situation . The survey was done on 544 currently working elementary school teachers. from the 9 education departments within Seoul, 2 schools were chosen from each department by stratified random sampling. The survey used a questionnaire that was passed out personally to teachers from September 1, 1997 to the 19th. The 544 usable questionnaires were analyzed by using the teachers had nutrition education training and the average score of nutrition knowledge was 13.30 $\pm$2.73 out of 20. Nutrition education was being taught as apart of other subjects in 87.9% of the schools, and mainly by lecture. Audio visuals aids were used by 53.7% of the teachers and the most common was the VTR. Nutrition education was taught as a part of physical education and 41.5% were using teacher guides to help them. 91.9% of the teachers supported the idea of nutrition education in elementary schools. Nutrition education was supported by 80. 0% of teachers to begin when children are in kindergarten, proving that early nutrition education is supported. The analysis showed that nutrition education should be taught by parents(29.4%) , teachers(29.2%), and nutritionists(25.9%) relating that family , education, and school lunch programs should tie in with each other. 96.7% of the teachers responded that they would teach nutrition education. However, 41.0% disagreed with having a separate course for nutrition education . Proper eating habits, nutrition and its diseases, and growth with nutrition were the main categories within nutrition education and the most effect method was thought to have audio visuals, guides for teachers , and to link the subject matter with school lunch programs. The teachers main responses to problems with children were that they are too much instant food, did not eat in a variety , and had no manners in eating. Ironically, the believed that malnutrition, fainting and growth stunt were not important nutrition problems.